Caramel Coconut Icebox Cake

Place mascarpone cheese, sugar, vanilla extract, and salt into a stand mixer fitted with the whisk attachment. Whisk on medium speed until well mixed. Reduce speed to low and stream in the heavy cream. Once the cream is added, scrape down the sides of the bowl, slowly increase the speed to medium and whisk until medium-firm peaks form, about 3 minutes. Set aside.

Mix the coconut into the caramel sauce in a medium sized bowl.

Evenly spread 1/4 cup of the mascarpone cream onto a 9×13 platter or baking sheet. Place six graham crackers in a single layer on top of the cream . Evenly spread 1/2 cup of the mascarpone cream on top of the graham crackers, followed by 1/2 cup of the caramel coconut sauce, 2 tablespoons of chopped chocolate, another 1/2 cup mascarpone cream, and then six more graham crackers. Repeat layering in the same order with the remaining ingredients. The top layer will be six graham crackers, the remaining cream (about 1/2 cup) and the remaining chopped chocolate.

Cover the cake and place in the fridge for at least 4 hours.